Saturday Kitchen this week again featured a Chorizo dish as Food Heaven! Yorkshire Chef James Martin made a Chorizo & chickpea stew with chorizo butter stuffed chicken.

The Chorizo butter is a really great and very versatile idea, it can be used as in this recipe or served on top of a steak, the chorizo & chickpea stew would also be good enough to serve on its own.

to make the Chorizo butter James just blitzed some cured chorizo with an equal amount of butter, you could just chop the chorizo and mix by hand with knobs of soft butter. He then stuff the chicken breast fillets with the chorizo butter, breadcrumbed and deep fryed. This was served on the chorizo & chickpea stew. Picante chorizo lightly fried with chopped onion & garlic, a glug of olive or rapeseed oil, tin of chopped tomatoes, 2 chopped fresh tomatoes, a tin of chickpeas, teaspoon of smoked paprika, chopped small red chilli, splash of chicken stock & a handful of fresh spinach leaves.